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Overhead focus. A cast iron skillet filled with Creamy Mushroom Chicken sitting on a wood surface.
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Creamy Mushroom Chicken Recipe

Delicious, creamy chicken for dinner tonight. It goes great with almost anything you can think of to pair it with.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 391kcal

Equipment

  • 1 Large, cast iron skillet (or a Dutch oven)
  • 1 tongs (or spatula)
  • 1 Sharp knife
  • 1 Cutting board

Ingredients

  • 4 large boneless, skinless chicken breasts (approximately 2 lbs.)
  • 4 cups sliced cremini mushrooms (or baby bella mushrooma)
  • 1 medium red onion (approximately 1 cup finely diced)
  • 6 tbsp. extra virgin olive oil (divided)
  • 6 large garlic cloves (pressed or minced)
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. paprika
  • 1 tsp. dried thyme
  • 1 cup chicken broth (no sugar added)
  • 1 cup plain yogurt (I used dairy-free almond-based yogurt, but dairy-based works fine too)
  • fresh, chopped parsley (optional for garnish)

Instructions

  • Gather, measure, and prep all the ingredients.
    Creamy Mushroom Chicken ingredients gathered on a wooden surface. Overhead focus.
  • Pat chicken breasts dry. Season both sides with salt, pepper, and paprika.
    Two raw chicken breasts seasoned with spices. Overhead focus.
  • In a large skillet or Dutch oven, heat 4 tablespoons of oil over medium heat. Add chicken and cook for about 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Transfer chicken to a plate and set aside.
    Cooked chicken breasts in a cast iron skillet. Overhead focus.
  • In the same skillet or Dutch oven, add the remaining 2 tablespoons of oil. Add the red onion and mushrooms. Cook for about 7–8 minutes, stirring occasionally, until mushrooms are browned and onions are softened.
    Cooked mushrooms and onions in a cast iron skillet. Overhead focus.
  • Stir in the minced garlic and thyme. Cook another 1 minute, just until fragrant.
    Herbs and garlic added to mushrooms and onions in a cast iron skillet.
  • Pour in the chicken broth, scraping up any browned bits from the bottom. Let simmer for 3–4 minutes to slightly reduce.
    Adding chicken broth to a skillet filled with sautéed mushrooms and onions.
  • Remove the skillet or Dutch oven from the heat, and let cool for 1 minute. Slowly stir in the yogurt until you have a sauce that is creamy and smooth.
    Yogurt added to a skillet of mushrooms, garlic and onions.
  • Return the chicken to the skillet or Dutch oven and spoon the sauce over the top. Simmer on very low heat for another 3–4 minutes until warmed through. Here you can easily cut up or shred the chicken if you plan to serve this mixed into rice or pasta.
    Chicken added to a skillet filled with sauce for Creamy Mushroom Chicken.
  • Garnish with fresh parsley if you like and serve.
    Closeup of a fork holding a bite of Creamy Mushroom Chicken.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 391kcal | Carbohydrates: 11g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 966mg | Potassium: 916mg | Fiber: 1g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg